International Journal of Advanced Engineering Research and Science (IJAERS) Vol-3, Issue-3 , March- 2016]
ISSN: 2349-6495
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Drying Characteristics of Lime (Citrus
aurantifolia [Christm.] Swingle) at Different
Temperatures
Shanika Dedunu Kumari1
, H.M.S.P.Bandaranayake2
1
Department of Agricultural and Plantation Engineering, The Open University of Sri Lanka, Nawala, Sri Lanka
2
Kurunegala Regional Centre, The Open University of Sri Lanka, Kurunegala, Sri Lanka
Abstract— Drying rate of lime was determined
experimentally as a function of drying temperature.
Single layer drying data obtained at four different
temperatures (45, 60, 70 and 100ºC) were fitted to the
logarithmic drying model. The drying process was
conducted until the moisture content reaching up to 8%
d.b. at different drying temperatures. According the
results, the rate of drying changed with the drying
temperature. Drying time for reaching 8 % d.b. moisture
contents of lime were 27, 38, 371 and 825 hours at drying
temperatures of 100, 70, 60 and 45°C respectively.
Drying lime at observed temperatures can be considered
as drying in a falling rate period and the equilibrium
moisture content varied with the drying temperature of
lime.
Keywords— Drying, Equilibrium Moisture Content,
Logarithmic Drying Model, Moisture Content,
Temperature.
I. INTRODUCTION
Limes (Citrus aurantifolia [Christm.] Swingle) are the
fruit of tropical citrus tree closely related to lemons [3].
Lime juice resembles lemon juice and it contains 8% of
citric acid [5]. The fruits are almost always picked when
unripe (green), and are usually consumed before they
reach the ripe state (yellow) [7]. It is smaller, seedier, has
a higher acidity and a stronger aroma [4].
The normally used plant parts of lime are juice and fruit
skin (pericarp). Juice is always used as drink and for
culinary purposes. Citrus fruits are generally not stored as
long as apples, thus common or refrigerated storage are
more economical and widely used [6].
Controlled atmospheric storage has modest benefits for
citrus fruit storage but is not recommended due to the
limited interest and high cost Limes can be preserved as
dehydrated slices, cordials, salted lime and black lime.
Dehydration of fruits is commonly done in different parts
of the world to improve the keeping quality and to
preserve the fruit for consumption during off seasons.
In the gulf region where fresh Lime fruits are not
available, dehydrated whole lime is used as an excellent
thirst quencher.
Dehydrated whole lime is called black lime. Whole fruit
or powder of black lime is used as a spice. Black lime is a
unique product, consumed mainly in the Middle East [2].
However, no reports are available on systematic drying
conditions of lime fruit, [1].
At present there are no well set international standards for
dehydrated lime. But, based on the gulf demand, moisture
content less than 10% and regarding the color black is
preferred in Saudi Arabia where as brown for the other
gulf countries. When the fruit is broken it must gives the
characteristic lime flavor and when dipped in water there
should not be any bitterness [8].
So far dehydration characteristics of whole lime fruit have
not been studied of black lime. Therefore, in this study
the drying characteristics of whole lime were studied in
detail.
II. MATERIALS AND METHODOLOGY
Drying characteristics of lime was studied at different
drying air temperatures. Effect of drying temperature on
the drying time is important in developing commercial
scale lime dryers. Range of temperature for the study was
45°C to 100°C. The normal fruit and vegetable drying
temperature is 60°C and the lower drying temperatures
than 60°C can be used for in-bin drying. The higher
temperature of 100°C was selected as the lime is
presently dried at higher temperatures than 60°C.
2.1 Materials
This study was conducted during the Maha season,
October 2008 to February 2009. Lime (Citrus
aurantifolia) is widely used in black lime preparation.
Lime fruits which are visually similar in size and maturity
(greenish yellow) were procured from Hadabima Super
Market (Gannoruwa, SL) and stored in the cold storage at
5°C until use. Initial moisture contents of samples were
determined by air-oven method. Before the start of each
drying experiment, fruit samples were removed from the

International Journal of Advanced Engineering Research and Science (IJAERS) Vol-3, Issue-3 , March- 2016]
ISSN: 2349-6495
www.ijaers.com Page | 7
refrigerator and left in a plastic bag in the laboratory for 8
hours to equilibrate to the room temperature.
2.2 Drying characteristics
Single layer drying characteristics of lime were studied
using a convectional dryer at temperatures of 45, 60, 70
and 100°C. Fig. 1 shows the schematic diagram of the air
recirculating dryer unit.
Fig. 1: Schematic diagram of the drying chamber
Dryer was preheated to the required temperature and
samples of thirty fruits were placed on trays inside the
dryer. Weights of the samples were recorded at
predetermined time intervals until the equilibrium (weight
change is less than 0.01g for 4 hours). Moisture content of
the samples during the course of drying was calculated
using the final moisture content and the weight data.
Drying data were fitted to the logarithmic drying model
(1) using the method of least-squares and the draying
coefficients (k) were calculated for different drying
conditions.
( )
( )
( )
1
ln
1






−
−
−
Me
Mi
Me
M
t
=
k
Where,
M = moisture content (decimal d.b.)
Me = equilibrium moisture content (decimal d.b.)
corresponding to the drying air
Mi = initial moisture content (decimal d.b.)
k = drying coefficient (h–1)
2.3 Moisture content measurement
Moisture content of lime was determined by air oven
method (100±2ºC in 24 hours). The whole sample of lime
was dried in an air oven at 100±2ºC for 24 hours to
determine the dry matter content of lime. Moisture
content (dry basis) was calculated (2).
( )
( )
( )
2





 −
DW
DW
FW
=
MCdb
Where;
MCdb = Moisture content, decimal d. b.,
FW = Fresh weight, g,
DW = Dry weight, g.
III. RESULTS AND DISCUSSION
Drying data were analyzed and the effects of temperature
on quality parameters were presented. Single layer drying
data were fitted to the logarithmic drying model and
goodness of fit was expressed as the standard error of the
estimate. These data are important in selecting the
required drying procedure in getting the final quality of
dehydrated lime based on the demand.
3.1 Drying characteristics of lime at different
temperatures
Average moisture contents of lime, calculated based on
weight loss and the moisture content after drying at
selected drying temperatures (100, 70, 60 and 45°C) are
shown in fig. 2. The rate of drying changes with the
drying temperature and it takes 27 hours to reduce the
moisture content up to 8% d.b. at 1000C drying. At
450C, it takes 825 hours to bring down the moisture to
8% d.b. At 60 and 700C it takes 371 and 38 hours
respectively to reach 8% d.b. moisture content.
Fig. 3 shows the observed (dotted line) and the simulated
moisture contents (solid line) of lime dried at 100°C.
Time taken by drying lime to reach 8% d.b. moisture
content at different drying temperatures was presented
from Table 1.
Table 2 lists the drying constant calculated based on the
equation 2.9, initial and final moisture and the standard
error of the estimate. According to the results logarithmic
drying model fitted well (SE 0.11 to 0.5 decimal d.b.)
with the observed data within the temperature range
studied (45 to 100°C).
Fig. 2: Change in moisture content of lime with time
at different drying temperatures

International Journal of Advanced Engineering Research and Science (IJAERS) Vol-3, Issue-3 , March- 2016]
ISSN: 2349-6495
www.ijaers.com Page | 8
0.00
1.00
2.00
3.00
4.00
5.00
6.00
7.00
0 200 400 600 800
Drying Time (h.)
M
C
%
d
b
Experimental
Data
Simulated
data
Fig. 3: Observed and the simulated moisture contents of
lime dried at 100°C
Table 1. Time taken by drying lime to reach 8% d.b.
moisture content at different drying temperatures.
Drying condition
Temperature(°C)
Time taken to reach 8% d.b.
Moisture content (h.)
100 27
70 38
60 371
45 825
Table 2: Drying Coefficient ‘k’ and the logarithmic
drying model with drying air conditions
Temperature
(°C)
100 70 60 45
Average
% RH
(Room)
60.45 37.5 52.91 56.48
Drying constant (k)
1/h 0.1608 0.114 0.0124 0.0078
Equilibrium
Moisture
Content
(Me)
Decimal d.b.
0 0 0.029 0.08
Original Moisture
Content
(Mo)
Decimal d.b.
6.09 6.12 6.09 6.28
Standard error (S.E,
Decimal d.b.) 0.33368 0.152 0.05886 0.50009
According to the results, drying time decreased with
increasing drying temperature. The drying constant “k” of
the logarithmic drying model increased with increasing
drying temperature. Drying lime at all temperatures were
considered as in the falling rate period. The equilibrium
moisture content was decreased with increasing drying
temperature. Equilibrium moisture contents were close to
zero above 70°C of drying temperature.
IV. CONCLUSIONS
Drying lime at selected temperatures can be considered as
drying in a falling rate period. The equilibrium moisture
content varies with the drying temperature and the higher
the drying temperature lower the equilibrium moisture
content.
REFERENCES
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L.J.M.Raob and R.S.Ramtekea, “ Flavour quality of
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[2] F. C. Ezeonu, G. I. Chidume and S. C.Udedi,
“Insecticidal properties of volatile extracts of orange
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[3] F.S. Davies and L.G. Albrigo, “Citrus,” CAB
International, Wallingford, UK, 1994.
[4] G.E.Trease, W. Farmacognosia and D.F. Mexico,
“Sister chromatid exchanges induced in vitro and in
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[5] J. F. Morton,“"Lemon", in Fruits of warm climates,”
Miami, 1987.
[6] N.R Mankad, “Publication and Information
Directorate,” New Delhi,1994
[7] R.B. Singh and S.P. Ghosh, “Food and Agriculture
Organization”, United nation Regional Office, Asia
and the Pasific, Bangkok, 1995.
[8] SCP.2009. ISO 9001: 2000 Company, India,
Available at: www. citrus. co. in/
dehydratedlime.htm, Accessed 15 October 2009.